Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels.
Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
Frustrating if true, since I’ve heard several people float the same conspiracy while shopping in my store, despite this not being something that we do. The price of meat (at least in Canada) has just risen to absurdities post-pandemic. I don’t even buy it anymore.
Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels. Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
This is 100% true. Have had a supermarket GM tell me about how much water they ‘had’ to pump into corned silverside to meet a price point.
There is advertisment in Netflix that is a company saying they don’t do this like other companies. It is real
https://aboutseafood.com/wp-content/uploads/2017/05/USDA-Added-Water-Regulations-Summary.pdf
A company in Canada, Lilydale, used to market their chicken as “no water added”
high-steak conspiracy theory
Frustrating if true, since I’ve heard several people float the same conspiracy while shopping in my store, despite this not being something that we do. The price of meat (at least in Canada) has just risen to absurdities post-pandemic. I don’t even buy it anymore.
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My parents have a local butcher in town. It’s about half the price of the supermarket and excellent quality.
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This is absolutely a thing with chicken. Always go for the “Air-Chilled” chicken if you can afford it.
https://www.eatlikenoone.com/air-chilled-chicken-whats-the-difference.htm